Description
This Mexican Restaurant-Style Cheese Dip recipe offers a creamy, flavorful blend of cheddar and Monterey Jack cheeses combined with fresh vegetables and spices. Perfectly melted and seasoned, this dip is ideal for serving warm alongside tortilla chips, making it a go-to appetizer for gatherings or game day.
Ingredients
Scale
Cheese and Dairy
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup milk
Vegetables and Herbs
- 1/2 cup diced green chilies
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
Spices
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Combine cheese and milk: In a saucepan over low heat, add the shredded cheddar cheese, Monterey Jack cheese, and milk. This gentle heat prevents the cheese from burning and allows it to melt evenly.
- Melt the cheese: Stir continuously until the cheeses are fully melted and the mixture is smooth and creamy, ensuring no lumps remain.
- Add vegetables and spices: Mix in the diced green chilies, tomatoes, chopped cilantro, diced red onion, garlic powder, cumin, salt, and pepper. Stir thoroughly to evenly distribute all the flavors.
- Heat through: Continue stirring the mixture until everything is heated through and the dip is piping hot, ready to be served.
- Serve: Transfer the cheese dip to a serving dish and enjoy immediately with tortilla chips for dipping.
Notes
- Use low heat when melting the cheese to avoid separating or burning.
- Adjust the amount of green chilies to control the level of spiciness.
- Fresh tomatoes and cilantro add brightness, but you can use canned diced tomatoes if fresh are unavailable.
- This dip is best served warm and fresh but can be gently reheated on the stove or microwave.
